Thursday, April 26, 2012
Indian Style Fish Curry
I love eating banana leaf rice. When i was staying in KL, i remember there was a period of several months that i never missed having banana leaf rice every week. The curry was so good, their marinated fried fish, curry crabs, their indian style chilli chicken and along with their side condiments like deep fried bittergourd, mango chutney and papadum..whooh..i was eating like a hungry wolf! But that was dangerous cos i was putting on weight constantly! Now back home in Ipoh, i'm happy to find my favourite banana leaf stall but i dared not go there so often thinking of the amount of rice that i will eat. Few weeks back, i went to that stall again and the lady boss asked me how come that i've never been there for so long. " Cannot" i told her..."come here means must eat a lot! Dangerous to my waistline! " She giving me a big grin said " who asked you to eat so much?" haha! How not to eat so much when they have all those mouthwatering and appetising food?
When doing my blog visiting one day, i was excited to see a Indian style Fish curry recipe posted on The Sudden Cook blog. I know that i will cook that one day when i have all my ingredients ready. So here it is. I'm happy with the taste, the indian curry taste.. and when i was looking for fenugreek in the market, i was told that this is one of the main spice that a lot of indians use for cooking fish curry, the indians call it venthayam. I only did some very little changes to the original recipe for its sourish and creamy taste.
Recipe ( from The Sudden Cook )
2 pieces mackerel cutlets ( ikan tenggiri )
1/2 tsp mustard seeds ( biji sawi )
1/2 tsp fenugreek ( biji halba? not too sure..)
100gm peeled and sliced shallots
small piece of ginger, sliced ( about thumbsize)
2-3 sprigs of curry leaves
2 tbsps coriander powder ( serbuk ketumbar )
1tsp turmeric powder ( serbuk kunyit )
1tsp cumin powder ( serbuk jintan putih )
1.5 tbsp chilli powder
2 tbsp of tamarind paste mixed with 375ml water ( i did not used all ,left with 100ml of this mixture )
5-6 tbsps of coconut milk
a bunch of ladies finger
2 green chillies
1 tsp of salt, more or less and pinch of sugar
2 tbsps of oil
1. In the wok, heat the oil and fry the mustard seeds and the fenugreek till aromatic. Put in the sliced onions, ginger, curry leaves and saute for till onion turns light brown, several minutes.
2.Add the coriander powder, turmeric powder cumin powder, chilli powder and the tamarind mixture and let it boil for several minutes, stirring well. Add in the coconut milk and put in the fish cutlets, ladies fingers, green chillies and cook for further 5 minutes. Taste , you may want to put in more or less salt, sugar and tamarind mixture. When the fish is cooked and the ladies fingers are slightly soft, can remove from heat.
Sharing this with the Muhibbah Malaysian Monday event hosted by Shaz from Test with a Skewer